Sheet Pan Chicken with Spring Vegetables - Shared Legacy Farms
3701 S. Schultz-Portage Rd, Elmore, OH 43416
tel 419-344-7092

Sheet Pan Chicken with Spring Vegetables

Sheet Pan Chicken with Spring Vegetables

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Sheet Pan Chicken with Spring Vegetables
Sheet pan meals! We are now getting a lot of veggies that will roast well. Learn this easy cooking method to throw together meals fast, with minimal pots and pans! Remember you can always sub in some other veggies that you have on hand.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 425* F. Line a large sheet pan with foil for easier cleanup (optional)
  2. Whisk together marinade ingredients in a small bowl (olive oil, lemon juice, garlic, herbs, salt and pepper). Set aside half the marinade.
  3. Cut the two chicken breasts in half and toss them with half the marinade. Allow to marinate as veggies are chopped, or prep ahead and allow to marinate for up to a day for optimal flavor.
  4. Wash and chop veggies: discard the bottom inch of asparagus, then cut the rest into 1-inch pieces. Remove radishes from bunch. Peel and chop carrots into bite-sized pieces (or cut baby carrots in half). Cut any potatoes larger than bite-sized in half.
  5. When ready to bake, add veggies to the prepared sheet pan and toss in the reserved marinade. Add chicken.
  6. Try to space all items evenly on the sheet pan.
  7. Bake for 30 minutes, checking and stirring halfway.
Recipe Notes

Adapted from Super Healthy Kids (www.superhealthykids.com)

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